Roast Lamb Pie


March 5, 2016

Roast Lamb Pie 0 0 5 0
  • Prep: 15 mins
  • Cook: 12 hrs
  • 15 mins

    12 hrs

    12 hrs 15 mins

  • Yields: 20 pies/1 large pie


Leg of Lamb( I used 1.5kg)

1/3 Cup Mint Sauce

1/2 onion, diced

1 Carrot, diced

1packet of French onion soup mix

Graves to thicken

Puff Pastry


1Add all ingredients to the slow cooker, cook on low for 12 hours.

2Once it is cooked let it cool slightly, take the lamb out and shred the meat.

3After shredding the lamb, Turn your slow cooker up to high to thicken the juices, add 2-3tablespoons of gravox to thicken the juices ( you may need to add a bit of water to get the right thickness.

4Once thickened add lamb to sauce.

5Cut puff pastry to size and cook in a pie maker or in the oven till golden brown.


1I got approximately 20 pies out of this mixer.

2You could add more vegetables if you desire or a little bit more mint sauce to suit your taste, or make it as one big pie.

Submitted by Jane Galloway


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